Rating: 3.5 stars
68 Ratings
  • 5 star values: 22
  • 4 star values: 14
  • 3 star values: 14
  • 2 star values: 12
  • 1 star values: 6

Eggplant is the best kind of vegetable, which is to say, a multi tasker that can take on many different forms. It’s as equally at home breaded and fried or, as it is here: roasted until it has a deliciously melted center. Topped with a rich miso dressing, this recipe works equally well as an appetizer course or as a side dish for salmon or chicken. Cooking tip: Watch the sesame seeds while you toast them in the skillet. They can quickly turn from perfectly toasted to burned.


Credit: Antonis Achilleos

Recipe Summary

10 mins
45 mins
8 servings (serving size: about 2 slices)


Ingredient Checklist


Instructions Checklist
  • Place sesame seeds in a nonstick skillet over medium-low. Cook, stirring occasionally, until fragrant, 7 to 8 minutes.

  • Preheat oven to 450°F. Place eggplant slices on a baking sheet lined with parchment paper, and brush both sides of each round with olive oil. Bake until tender, flipping halfway through, about 18 minutes. Let cool on baking sheet 10 minutes.

  • Whisk together miso, ginger, sesame oil, honey, water, vinegar, and chili paste in a small bowl.

  • Increase oven temperature to broil. Spread about 2 teaspoons of miso mixture on each eggplant round, and broil until fragrant and browned in spots, about 4 minutes. Sprinkle with toasted sesame seeds and scallions.